[2 + 8 + 6 + 4 = 20 Marks]

3.      You have been employed as the Technical Manager of a newly formed company that
produces a Scotch Bonnet pepper sauce for the local and international market using local herbs
and spices. One of your major tasks is to implement a HACCP program as well as ISO 9000
Quality Management system.
(i)                 What would be involved in your pre-requisite program for HACCP?
1) GMP
2) Control of operation
3 Transprtation
4 Maintenance and sanitatization
5 Primary production
6 Establishment design and facilities
(ii)              List six possible hazards that you would consider to be most important to the
operations.
Pesticides
Bacteria
Allergen
Nutritional
Physical
Biotech related hazard
(iii)            List 3 critical control points that you would consider to be most important to the
operations.
Thermal processing
Testing of ingredients for hazards
Testing of container
(iv)             State three benefits that would accrue to your organization as a result of
implementing an: (a) HACCP system and (b) ISO 9000 management system.
HACCP will ensure consumers get safe food
They will ensure consumers get the product they demand
HACCP will also ensure the safety of workers